Eggnog Bread with Rum Glaze.

A friend just emailed me for this recipe and I thought I would add it quickly to my website. I will be making this shortly for Christmas gifts for friends/neighbors (as well as taking better photos of it). But for now, here are my not-so-fabulous pics of my very fabulous eggnog bread.

I want to preface this recipe by stating that I make it in mini loaf pans (4 to be exact) for one batch. If you don’t wish to use alcohol try using juice as a nice substitution. Now onto the recipe:

In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thicker – be aware. Pour into your prepared choice of pan(s). Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes.

Comments

What a beautiful bread and it looks delicious as well. I know I don’t have any spiced run and may not have any regular rum in my cupboard, either. Can we substitute water or maybe some other liquid in it’s place?!

Hello,
Pati Johnson Rhea. I was reading this recipe and saw your name. I am from Nebraska and their are not many of us Rhea’s here. I do think we are all related though. I have a book that was printed in 1969 with the Rhea history. Most Rheas are in Texas and Virginia from what I remember in the book as it has been years since I read it. So nice to meet you!

Ribin, I came across your recipe and I added it to my list of goodies to make for Christmas for all my family and friends. I just have one question as I’m kind of new to the whole baking world. Once the mixture is ready to be poured into the mini loaf pans, how many cups of mixture go into each one and prevent over flowing?
Thanks a bunch,
Becki~

Hi Becki! I always fill my baking vessels about 3/4 of the way to leave enough “rising” room not to overflow. Fearful? Always go with less instead of more. With wrapping them individually for gifts, size wouldn’t be that important. The mixture will be ready to ladle into your baking pans or whatever you’re using. Good luck and please feel free to email any questions at robin@kneadtocook.com.

Could you please clarify the yield of this delicous recipe?? How many 9 x 5 loaves does this make, since I dn’t have mini loaf pans. How many muffins? And are they cooked for the same time?? I get SO dang nervous when I make a new recipe LOL I think this recipe will be the perfect gift for my apartment neighbors, my postal worker and close friends. Thanks for sharing the recipe.

Terri, I used mini loaves but will work with this recipe again (normally a holiday recipe for me). I would think it (from memory) that it would make 1 regular loaf. You would increase the baking time by about 10 minutes and keep a watchful eye from there. I will whip up the recipe in a loaf for you and give you the exact baking times. The muffins would bake for about 16 minutes or so. Stay tuned… 🙂

For me, the regular loaf comes out fine, but i think the appearance of the bread itself is better when the loaves stay smaller, like the mini loaves or the muffins. In order to bake the full sized loaf all the way through, the bread is in the oven for a long time and the outside got almost overdone, and browner than I personally think it should be. My results were dramatically better with the smaller loaves.

I found your recipe on Facebook from Tea Paparazzo. This is such a wonderful recipe…can’t wait to give it a try. i would like to share this with my Bloggers & YouTubers. These could be package in an array of Christmas themed ideas.
Thanks for sharing!.
Sweet wishes,
Sara

There rum flavoring you may be able use that instead. Like vanilla, mint extracts. Rum also has an flavoring we use it in our family to flavor the egg nog for the people how can’t have the real stuff but want the flavor.

??? no alcohol ??? Most extracts ARE in an alcohol base. Just like the alcohol (liquor) you’d use for drinks, the alcohol in extracts will evaporate during the cooking process (99% of it) or over time. It’s not about the alcohol; it’s about whether you want to spend the money buying a bottle of spiced rum or simply use an extract.

Also, I would like to point out this recipe is DELISH! I wrote down the ingredients to do my shopping and confused recipes once I got there so I ended up buying Cheesecake flavored jello and it turned out REALLY good. i made a mini loaf and 12 individual “cupcakes” out of this recipe.

My small box of Jello french vanilla pudding is 3.4 ounces. I just made 40 loaves of this this weekend and that was the size I used and they turned out beautifully. I will post the pic of the box I used for reference.

I will definitely try this recipe! Thanks for sharing it! There is a brand of eggnog available in the supermarket here in NJ, which is delicious and would be perfect for this. And it comes in different flavors, (like caramel and pumpkin!) which might make it even MORE interesting! (the brand is called Hood). I wanted to know about the glaze…does it harden enough so as not to be messy when you put the loaves in the cellophane bags?

Can’t wait to try this! I just bought the cutest mini loaf pans at Michaels the other day. They are paper/cardboard but def made for the oven and will make great gifts. Love sweet bread recipes. Thanks for sharing!

Thank you and I don’t remember. Let me look at see if I have any lurking around here. I normally use a standard size loaf pan and measure that. Any craft store has a nice supply but let me look. Thanks. oxo

I tried some paper loaf pans last night. Not a fan! they didn’t hold the shape in the middle so the loaf was fat in the middle. (it bulged out) At least that was my experience. I was so disappointed because they were very cute! I ruined 6 loaves…. plus they weren’t inexpensive. The unopened packages are going back to the store!

Laura, I’m not a gluten expert but what type of generic flour do you use in lieu of All Purpose that is gluten free? I think I would go with that type. I’ve tried several gluten free flours and nothing is really standing out. I can happily research that for you and get back to you 🙂

Bobs red mill is a very nice all purpose flour which I’ve used several times to substitute for regular flour in quick breads. I usually add the xanthum gum, but I’ve read you don’t necessarily have to in quick breads. I’m going to try doing it gf today. I also plan to use rum extract so we’ll see how it goes…

I doubled the recipe, used 2 large bread baking pans and at 350 degrees it took about 80-85 minutes total. I haven’t cut into them, but I think they are done enough. And if not…OH WELL I can’t wait any longer! LOL I don’t have a small bread pan, but I think that might be a better route, the color is darker on mine due to the longer bake, or perhaps muffins would work too?! Thanks for this lovely recipe Robin 😀

This recipe looks awesome and would make a great gift for coworkers!! Can you clarify on the amount of vanilla for the bread portion of the recipe? It says “t of vanilla extract” (with lower case “t”) so I assumed it was teaspoon but it spelled out “tsp” for others. Just double checking so that I don’t mess up the flavor.
And could you also send this to my email please? I’m sure everyone at work will be requesting the recipe! 🙂

These look YUMMY AMAZING!!!! I was wondering if the “spiced rum” in the ingredients is rum extract? If not, would that work instead and would I add more…and my rum extract isn’t “spiced”…so what spice addition would you suggest? Thanks! ( : I can’t WAIT to add this to our traditional Christmas Brunch plate of nut breads! YUM!

Hello !!! Could you be more specific about which pudding mix and the exact grams or ounces per package that you use? I would rather use exactly what you use, it will save me from wondering if I got it right. Many thanks !!!

I just made this and it is the best bread I have ever had! So yummy. I wanted to try it out to give as Christmas gifts. The only problem is I don’t think it will last long enough to give away!! The family loved it too. Thanks for sharing

I wanted to make something yummy for my coworkers, and I think this is the perfect idea! Can I used another extract instead of rum since some of my coworkers will not want it in their loaf? I can’t wait to make some!

I’ve already made two batches. It is absolutely delicious. Thank you so much for sharing this recipe. I made a regular size loaf and a smaller loaf instead of one large loaf, knowing I would end up sharing. Everybody loved it!

Back on Nov 26 I asked you for the baking time for a regular loaf since I don’t have mini loaf pans. You replied and told me that you would try a regular loaf and muffin tins to get the correct baking times. I have scrolled all of the ostings and have nt found your answer.

Terri, I’m so sorry! 350 temp. for 45-50 minutes. I would keep a watchful eye on it from 30 minutes on. If you notice that the edges are getting a bit brown, cover the edges with foil to allow the interior to bake. I hope this helps. Muffins, I would think, because I haven’t done it, 20-25 minutes but again, start watching around 18 minutes. Give or take a few minutes.

Yeah…If there is one thing I hate it’s getting excited about a recipe and then it doesn’t work out. I followed the recipe exactly, and used a regular loaf tin. By the time the dough in the middle was cooked, the outside was burnt. So, I would suggest DO NOT use this recipe if you are going to just use a regular loaf pan.

Chris, I’m sorry to hear that. I have made it several times in a regular loaf pan and it turned out fine. Everyone’s oven temperatures vary so you may wish to lower the temp. a bit and if you notice the top getting too brown, cover it with foil so the interior has time to cook. See if that helps.

This recipe looks amazing. And I’m reading the comments and have to give you props for your kindness and patience. Just one question, do you have any idea if this would work out well in a bundt pan? If you haven’t tried that, no worries, I can always give it a shot and just keep an eye on the oven but thinking it might look nice in bundt shape. Thanks! Regular size so assuming the same 350 degrees and be watchful around the 30 minute mark would apply?

I would think it would AWESOME in a bundt pan and quite gorgeous at that! I would do 350 degrees and watch it after 35 minutes or so. Again, if you notice its getting browner around the edges just cover with foil. Everyone’s ovens run at different temps. I was just at a friend’s house who has a Viking Professional oven that’s temp. was completely out of whack. Patience and persistence is key. Test and until a toothpick comes out clean, keep baking. You can always lower the temp to 325 if need be but I think you’ll be just fine 🙂 You may wish to give it a test run before Christmas or your event. Hugs! Robin

Hi, Robin & Naomi: tonight was my first try of this wonderful recipe. Decided to use a Bundt pan. It has turned out beautifully. Baked it at 325 for about 50 minutes & has a beautiful golden brown color. Am waiting for it to thoroughly cool to drizzle the glaze on it. Can hardly wait to try it- have to wait until tomorrow. :-(( I also used a multi-grain all purpose flour & light Bacardi rum. Robin, thank you for this recipe. It goes in my “arsenal” of Thanksgiving & Christmas Goodies recipes.

Looks great! When you double, triple, or quadruple the recipe for multiple loaves do you make any adjustments or do you just multiply the ingredients based on number of batches you are making? Thank you! I am making these for gifts for guests at a Christmas party I am hosting. 🙂

I was wondering what the consistency of the batter should be? Mine was very thick and sticky, to where I had to spoon it into the loaf pans. The eggnog I used is a very thick eggnog, not sure if that played a part? The final product turned out pretty good, but a little dense. I did have to adjust it for high altitude. Although, I am guessing I might have over mixed it causing it to be dense (but that should not have caused the batter to be SO thick). Thanks!

Just thought I’d put some input on my experience with this recipe. I made it this morning and used rum extract instead of real rum as I am making it for people that do not drink… The bread itself was fine but when it came to making the glaze it was rather potent… so much so that it tasted like a shot of rum. I just took out the rum in the glaze itself and used the eggnog, powdered sugar and nutmeg.. turned out fine. Not sure the exact measurements I used though as I just eyeballed it. Hope this helps others 🙂

Thank you so much for sharing this recipe. I was looking for an egg nog recipe for my little pans to give as gifts, and now I have found one. I probably just missed it, but how many mini loaves does this recipe yield? Thanks again and Merry Christmas!!

I just made this (x3) and it is a hit — especially with some in my family who don’t like any nuts or fruit in their quickbread. The glaze really adds to it. I used rum extract instead of spiced rum and threw in an extra bit of cinnamon. Also used orange juice and a bit of orange extract instead of the rum in the glaze. Very nice. It will make it into my proven recipes. YUM! Thanks. :9

Loved this recipe! Thank you so much. One question we had, I noticed my bread was really heavy and thick. Is there a way to lighten this up a bit? I am using all the same ingredients you used and using the mini loaf pans from Wilton. Thanks so much for any advice?

The dough is thicker for sure. I do need to spoon it into the pans for baking. The overall product has a nice texture. You can always try using a different flour (cake flour) to see if that would lighten it up enough for your taste. Let me know 🙂 Robin

Are you sure the amounts for the glaze are correct? There wasn’t near enough liquid to mix with the amount of powdered sugar. I checked and re-checked what I had used. I added a small amount of water and an extra splash of egg nog. It was too nasty to use and I had to throw it out. I’ll just have to eat the bread without the glaze.

I did it today, it’s a perfect mix of liquids. It will initially seem like it’s not enough…..powdered sugar can take a minute of stirring to absorb the liquids. And powdered sugar icing is incredibly forgiving….if it’s too thick, you can add more liquid (pretty much anything) and if it’s too thin, just add more sugar.

Aside from using orange juice as a substitute for the Rum, are there any other non-alcoholic substitutes you would recommend? I would like to make many loaves with varied glazes. Thanks for the delicious recipe!!

I started with a loaf and I’m not sure if I accidentally used too much egg nog, but it took close to an hour and a half to cook through. Luckily, it didn’t burn and was still AMAZING. My egg-nog-hating fiance LOVED it and has eaten almost half the loaf!

I did my second batch in a mini-bundt tin and it yeilded 14 mini bundt cakes. Those are headed out to door for gifts. 🙂

I am so looking forward to making this later today. Your recipe is very precise and clear to me……I have read it over several times to be sure. Thanks for your patience and kindness to all of the comments! Merry Christmas to you and your family!

This looks so delicious!! I’m making it today actually & will be giving a couple as gifts to my neighbors, one of which just lost her husband. 🙁 I am trying to figure out how many mini loafs the recipes makes?? Please let me know as soon as you can so if I need to double up the recipes, I will. They look soooooo delish!! 🙂

Thanks you & I hope you & your family have a very Happy Holiday & prosperous New Year! xoxo

I used regular loaf pans, and mine have been in the over for over an hour and a half. The edges are starting to burn, and the middle is still a soupy mess. I’ve never had this happen with a quick bread before, and I’m starting to worry about bringing these for Xmas Eve dinner 🙁 Wish I’d tried this recipe ahead of time.

Hi. I just made your eggnog bread and it is so good! Thanks for the recipe. Found it on Pinterest. I would recommend making mini loaves or muffins- I made a regular loaf and it took a long time for the bread to get done in the middle. By the time the middle was done, the outside was burnt. But that doesn’t stop me from eating it (I just cut off the crust)!

A Great Big THANK you for this recipe. I am a non lover of egg nog cannot stand the smell nor the Taste. I just got done making my 8 th loaf of this bread. By far the BEST bread I have ever made of any kind. Family was requesting orders. And then of course I would have to steal some more for myself. I would highly recommend this to anyone. Eggnog lovers or not!!!!!

Would love to try this recipe but cannot get eggnog here in Spain. The consistency of homemade eggnog is very different from store-bought from what I remember so not sure if it would be a suitable substitute. Would appreciate your opinions/suggestions. Thanks.

Hi! I absolutely love this recipe! Last Christmas I made it multiple times for various gifts and parties. In particular I made a loaf for a friend who brought it along to a family gathering. It’s now July and her family is requesting I make more! I was wondering if you have a suggestion for making the bread out of egg nog season? Is there some way I could mimick the flavor?
If not, do you have or know of another rum cake/bread recipe I could send them?
Thanks!

You know Beth, my grocery stores still sell egg nog in the dairy case. I only make it during the holiday but I also believe that there is an egg nog extract or flavoring you can use however I haven’t used it.

Oh my goodness!!! We’re only at the end of July and I am already looking forward to making this! It looks ah-mazing! I’m going to purchase mini loaf pans for the occasion. Did you bake all 4 mini loafs in the oven at the same time or 2 at a time. Looking forward to your response! Have a great day! Xoxo!

You know the funny thing is I’m not either. This bread is a wonderful transformation of the flavor. I love it. I haven’t tried custard in it but I would advise trying it with eggnog first to see what you think. You may be a convert like me. oxo

Hi, thanks for sharing. This looks great! I’d like to add these to Christmas baskets I’m making this year, but I’m wondering if there is egg nog in the glaze, do they need to be refrigerated? I’m planning on giving some to coworkers and don’t want to end up w ten baskets in the lounge fridge. Thanks!

I have four loaves in the oven right now and they look and smell amazing! I’m going to mail a couple to my daughter for her birthday this week since she loves eggnog! Do I have to wait for the loaves to completely cool before I glaze them? Not sure i can wait that ling for a taste test!

Hi there, this recipe looks AMAZING (so does the final product!!).. I was wondering if its still possible to make this recipe with homemade eggnog, instead of the store bought stuff? The reason I ask is because I’m living in Ireland, and I have never been able to get eggnog over here. Would it alter the recipe do you think, because I know the the store bought eggnog has thickeners and stabilizers in them that home made stuff obviously wouldn’t…. Thanks for your thoughts and for sharing this amazing recipe!!!

My daughter posted this recipe on facebook and I’m definitely going to make these for holidays. But reading through recipe and comments from other fine folks, I was looking for and wondering if I could use “Evans Eggnog” which is sold in liquor/ABC stores here? The Evans Eggnog already has the rum in it. If I did this, guess just use same “1 1/2 cups of this eggnog. Don’t know, what do you think? Want to make this for holidays for friends and neighbors. Thanks. Happy Thanksgiving

I found this recipe on Pinterest and it is delicious! I want to make more for Christmas but my mom has gluten allergy, so is there a different type of flour I could use instead to make it gluten free? Ex: rice flour or something?

The batter has an almost LEMONY flavor – has anyone else noticed that? It’s a very light taste considering egg nog is usually the “lightness” kiss of death. I love it just the way it is! Perfect! Thank you!

I used to live in Sparks and used to make this with no issues. Unfortunately you may need to do a test loaf or muffin. I’ve been out of the altitude thing for so long I forget any tricks I used. Sorry. oxo

I love love love your packaging used on the bread! I’m not really a baker but I am a crafter and I think presentation is super important. Great job! I featured your packaging on my blog today titled BAKED WITH LOVE free printable gift tags. Check it out, and I hope you enjoy my gift tags as well. http://wp.me/p47HmC-eV

Hi! I do a lot if baking , but have never used loaf pans- mini or regular. Could you please provide the measurements of the different sizes of loaf pans so I purchase the correct (mini) size pans? Thanks so much. Can hardly wait to try this . . . Soon!!!

Hi! Would this be successful using an Ultragrain Blend All Purpose Unbleached Flour? A friend uses this flour in all her baked goods since it is a whole grain flour with white flour appeal- the brand is “All Natural Ultragrain Blend” by ConAgraMills.
Thank you! Merry CHRISTmas!

Hi, just made these in mini pans. 350 for 30 minutes.
Middle seems a little loose but sides are perfect. Is it supposed to be like that due to the butter? I would hate to overbake!
They look wonderful, thank you for sharing! 🙂

No, a toothpick inserted should come out clean. Bake for an additional few minutes. If you’re concerned about the edges, cover with foil. Everyone’s ovens are so different and cook at different temperatures unfortunately.

Hi! Am so anxious to make this! I’ll be using a regular Bundt pan though. Will one recipe be enough for the Bundt pan? Plan on baking it at 325 degrees since my Bundt pan has a dark interior.
Thank you!

I love this bread, I shared the recipe with many of my friends and some I made it for them and they loved it!!!
My only problem is the oven time, I even bought a oven thermometer and my bread still needs to cook longer than 30 min for the mini loaf, I have to cook it for 50 min on 350. I appreciate your advice with using aluminum foil so my side don’t burn! Again thanks for sharing the recipe!!

I just made this (my parents are coming over for dinner and it sounded like the perfect cake!) and if the cake is as amazingly delicious as the batter was (I swear, I only had.. okay, I ate a lot of the batter before I could restrain myself) then I think I’ve just found a new holiday classic! Thanks so much for sharing this!

I’m going to say first of all that I am definitely trying this again. I made 4 mini loaves, baked them 10 min. longer and they totally collapsed after they had been out of the oven. The middle was gooey and the only part I could salvage was the very top, which was starting to burn. I’ve baked a lot with this oven and can’t figure out what happened. Even the very bottom was gooey. I double checked the oven temp too. It’s not like I’ve never baked before at 60+ yrs old!! The top tasted wonderful so I know I will try again, but think I’ll try a regular bread pan or the bundt pan that someone suggested.

PamelaDee, I’m sorry that you had bad luck with this recipe. I would check the freshness of your ingredients. I’ve baked over 100 loaves and never had an issue. Hmmmm… Can’t think of what else it can be.

I just tried this amazing recipe this morning and it is definitely a keeper. Our family loves egg nog and I was using up that left after the holidays. I can see I’ll have to keep some in the freezer to use during the year. I had no rum and in the icing I substituted orange juice. Just skipped it in the recipe for the bread.

OMGOODNESS!!
THANK YOU. ..THANK YOU ROBIN!
Go look at a mirror Robin and bIow yourself a kiss !
I just got done baking these for a bake sale however I did and raisins to mine after I soak them in some of them from and of course I made myself one to test and OMG everyone here at my house has tried it and wanted more but I only made enough for the bake sale 24 Mini loaves. 😉
Another delicious recipe for the holidays, and so simple! I was going to substitute the rum..
I don’t drink, but I went to the nearest party store and bought the cutest little bottle of rum. I sure am glade I added it to this recipe…. it’s sooo darn good. We’ll HAPPY HOLIDAYS,

Just found you but will be a loyal follower! this is wonderful, made them this morning and can’t stop eating it!
Will be sharing your recipe on my blog along with a link to your site….
Happy Holidays!
Lois
Pineridgehills.com

I just made two batches to give out as gifts, and let me tell you…this recipe is fabulous! The glaze is such a nice touch, but honestly the bread could be eaten without it, it’s that good. 😉 With 2 days left until I’m due to have my little one, I’m afraid these might not make it out the door to their recipients. Hah. Thank you pintrest for leading me here, and thank you Robin for this wonderful recipe!!

It’s definitely a recipe that needs to come with a warning. I feel a bit at a loss this year being vegan and not making it because it is such a holiday staple here. I may need to try a vegan version 🙂 Merry Merry! oxo

This was amazing! First off really easy to make and second, third and fourth…..delicious! There are no words! I used the disposable 8×2.5×2 pans and filled them a little less than half and ended up getting 2 and a half loaves…but then I couldn’t just have a half batter loaf…..so I made another batch and had a total of 5 loaves! Magnifico! To heck with Christmas cookies!

I know this post is 2 years old by now but.. thank you, thank you, THANK YOU for this recipe!! What a delicious holiday bread. This will be a Christmas morning staple in my family for years to come. Once Upon A Chef, you rock.

Tried this recipe today. The loaves turned out delicious but the process was messy. As the butter melted in the mix when the loaves were in the oven, the butter poured over the mini loaf pan edges and burned on the bottom of the oven creating smoke for most of the baking time. Next time I will melt the butter completely for the batter before it goes in the oven.

I saw you said if you didnt want to use alcohol to use juice. What kind of juice would you use? My husband is allergic to any kind of alcohol (which i know does burn off sometimes with cooking but i dont want to chance it) so using juice is the only option. We all love eggnog ( i make eggnog pie every year).

Just tried this after it popped up on my FB feed. Turned out great! I made 8 mini loaves, glazed them and sliced them for a tea. Everyone really enjoyed them. Will be doing up another batch for Christmas gifts!

Hi Robyn
I was wondering if you have posted your vegan version of the recipe yet?
I’m going to make the original recipe for myself but I have a daughter & niece who are both allergic to many foods so have switched to a vegan diet as it seems to work the best for them. I haven’t had a chance to look through your site to see if the recipe is there but if you could send me the link I would greatly appreciate it.
Thanks & sooo looking forward to trying both recipes.

I have been baking for over 40 years. My first thought when reading this recipe was that it had an awful lot of liquid for 21/2 cups of flour. I went for it anyway. It took 75 minutes and lots of foil to finish it . I looked at other recipes and they call for just 1 cup of eggnog which makes more sense. Did anyone else report this? I used a 9×5 loaf pan

No, I’ve created and used this recipe over 100 times and never had a problem. Please adjust as necessary but I recently made this plant based and used the same amount of nog and it was perfect. Thanks for your comment. oxo

Ok after scrolling through the comments I didn’t see what I was looking for. The eggnog I have is Pennsylvania Dutch which is 14.75 % alcohol (has rum, brandy, and blended whiskey in it). Is this the type of eggnog you are using or you using the nonalcoholic kind in the dairy section? Would hate to know I made this and the whole family gets drunk at Christmas dinner.

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